Meringues get a hard time for being tricky to make and unlucky to bake but with this surprisingly simple recipe we beg to disagree. Its a great basic recipe that not only guarantees sugary cloud like sweetness everytime but its also a fab recipe that allows creative customisation. Make your own delicious delights by adding spices,extracts,dried fruit, chocolate or anything else you can imagine!

mini raspberry meringues

Ingredients:

4 egg whites

225g caster sugar

1tsp vanilla extract

(if being creative – any other flavourings,spices etc)

Method

Line 1 or 2 baking sheets with parchment paper

set up a piping bag with whatever nozzle you want (we normally use a medium sized star nozzle)

heat oven to 120c

in a clean GLASS (not plastic) bowl whisk the egg whites until very stiff (the whites should remain stiff and upright when the whiskers are taken out – not flop down)

Once stiff peaks have been reached add roughly half the sugar and vanilla extract and whisk again until the mixture becomes very thick, firm and shiny

add the remaining sugar and whisk again until thick,firm and shiny

spoon the mixture into piping bag and push out any air then pipe onto the baking trays. The meringues will spread out slightly as they cook so leave enough space between each one.

Bake for 1hr – 30 mins at 120c then reduce the oven to 100c after 30 mins.

mini turkish delights using rose extract and drizzled chocolate

Remove from open and they should peel away easily from the parchment paper. Then enjoy.

store your meringues in pretty jars

These meringues can be made and stored in an airtight container for 1 week AND meringues are FAT – FREE!! (science bit – the principal nutritional components are protein from the egg whites and simple carbohydrates from the refined sugar)